Fettuccine with Tomatoes and Crispy Capers

Name: Fettuccine with Tomatoes and Crispy Capers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp thinly sliced basil; 59 milliliters capers, drained and patted dry; 59 milliliters cornstarch; 1 teaspoons crushed red pepper; 454 grams fettuccine; 2 larges garlic cloves, thinly sliced; 4 oil-packed anchovies, chopped; 118 milliliters extra-virgin olive oil; 6 servings Freshly grated Parmigiano-Reggiano cheese, for serving; 57 grams thinly sliced prosciutto, cut into 1-inch-wide ribbons; 2 tomatoes, coarsely chopped

You can never have too many main course recipes, so give Fettuccine with Tomatoes and Crispy Capers a try. This recipe makes 6 servings with 643 calories, 24g of protein, and 33g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a pescatarian diet. If you have fettuccine, olive oil, tomatoes, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a large skillet, heat the olive oil. In a small bowl, toss the capers with the cornstarch and transfer to a sieve; shake off the excess cornstarch.

Ingredients you will need

Corn Starch

Olive Oil

Capers

Shake

Equipment you will use

Frying Pan

Sieve

Bowl

Add the coated capers to the oil and fry over high heat, tilting and gently shaking the pan, until the capers are crispy and golden, about 3 minutes.

Ingredients you will need

Capers

Cooking Oil

Equipment you will use

Frying Pan

Drain the capers, reserving 2 tablespoons of the oil in the skillet.

Ingredients you will need

Capers

Cooking Oil

Equipment you will use

Frying Pan

Spread the capers on a paper towellined plate.

Ingredients you will need

Capers

Spread

Add the anchovies and garlic to the skillet and cook over high heat, stirring, until the garlic is golden and the anchovies dissolve, about 3 minutes.

Ingredients you will need

Anchovies

Garlic

Equipment you will use

Frying Pan

Add the prosciutto, separating the ribbons, and cook until lightly browned, about 1 minute.

Ingredients you will need

Prosciutto

Add the tomatoes and crushed red pepper and cook just until the tomatoes begin to break down, about 3 minutes. Stir in the basil.

Ingredients you will need

Red Pepper Flakes

Tomato

Basil

Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain, reserving 1/2 cup of the cooking water. Return the pasta to the pot along with the water and pour the sauce on top. Toss over high heat just until the sauce is thickened, about 2 minutes.

Ingredients you will need

Pasta

Sauce

Water

Equipment you will use

Pot

Serve the pasta in bowls, garnished with the crispy capers. Pass the grated cheese at the table.

Ingredients you will need

Capers

Cheese